Apricot Pecan Tassies

• Base
• 1 cup all-purpose flour
• 1/2 cup butter, cut into pieces
• 6 tablespoons reduced calorie cream cheese
• Filling
• 3/4 cup light brown sugar, firmly packed
• 1 egg, lightly beaten
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2/3 cup dried apricot halves, diced (about 4 oz)
• 1/3 cup pecans, chopped

1. For Base:
2. In food processor, combine flour, 1/2 cup butter and cream cheese; process until mixture forms a large ball. Wrap dough in plastic wrap and chill for at least 15 minutes.
3. For Filling:
4. Combine brown sugar, egg, 1 tbsp buter, vanilla and salt in a bowl until smooth. Stir in apricots and nuts.
5. Preheat oven to 325u0b0F Shape dough into 2 dozen 1 inch balls and place in paper lined or greased miniture muffin tins. Press dough on bottom and up sides of each cup. Fill each with 1 tsp apricot-pecan filling. Bake 25 minutes or until golden and filling sets. Cool and remove from cups. Cookies can be wrapped tightly in plastic and frozen up to 6 weeks.

base, flour, butter, cream cheese, filling, light brown sugar, egg, butter, vanilla, salt, apricot halves, pecans

Taken from www.food.com/recipe/apricot-pecan-tassies-200006 (may not work)